Spring Pasta Supper Asparagus, Mushroom & Leek with Pappardelle Pasta At the beginning of every season I go to the local market and long to make something that ‘feels’ like that particular season- roasted root vegetables in the Fall, heirloom tomatoes and cucumbers in the Summer. This pasta took shape like all good recipes- it started on pinterest (are you following me?), and ended with a trip to Verrill Farm. 
1 pound of pappardelle pasta (here is the homemade recipe– or buy it if you can find it.) 1/2 pound of bacon, cut into 1/2 inch dice 2 tablespoons of olive oil 2 pints of mushrooms, sliced 2 leeks, large dice 1 pound of asparagus, 2-inch pieces 3 cloves of garlic, minced 1/2 cup of cream sea salt & cracked pepper olive oil parmesan cheese Bring a large pot of water to boil. Add 2 tablespoons of sea salt. Meanwhile… In a saute pan, cook diced bacon on medium, rendering fat, cooking until crispy. Remove cooked bacon and set aside, leave the bacon fat in the skillet. Add olive oil. Cook mushrooms in olive oil and bacon fat for 2-3 minutes until they begin to brown. Add leeks. Continue to cook for 2-3 minutes. Add asparagus and garlic. Cook for 2-3 minutes until the asparagus begins to get tender. Add cream, salt & pepper. Add the pasta to the boiling water. For fresh pasta, only cook for 30 seconds. For dried pasta, cook for 4-6 minutes. Add 1/4 (or more or less) pasta water from the boiling pot to the sauce. Remove the pasta from the water with tongs and put it directly in the sauce. Toss the pasta in the sauce. Add more pasta water if needed. Serve topped with parmesan cheese & good olive oil drizzled.
This pasta would be great for Mother’s Day served with this dessert…
Vanilla Pound Cake layered with Lemon Curd Cream, Whipped Cream, Berries & Black Plums – Recipe coming later this week along with a planted pansie centerpiece.